Cochon de Lait Style Pork with Creamy Grits and Maque Choux

Slow-roasted pork shoulder, seasoned with authentic Creole spices until fall-apart tender, accompanied by smooth, creamy grits and sweet, vibrant maque choux. A celebratory meal that requires patience and yields incredible depth of flavor.

• Prep: 35 min
• Cook: 4 hr
• Total: 4 hr 35 min
• Servings: 2
• Cuisine: Creole
• Difficulty: Hard

Dietary

• Gluten-Free
• Nut-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• roast
• slow cooker
• crowd-pleaser

Ingredients

• 1.5 pound pork shoulder (boneless)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 0.5 cup chicken broth (low-sodium)
• 0.5 cup grits (regular or quick-cooking (not instant))
• 2 cup water
• 0.25 cup milk
• 1 tablespoon unsalted butter
• 2 fresh corns (kernels cut off)
• 0.5 red bell pepper (finely diced)
• 0.25 yellow onion (finely diced)
• 1 clove garlic (minced)
• 0.25 cup heavy cream
• 2 tablespoon fresh parsley (chopped)

Instructions

1. For the Cochon de Lait Style Pork: Preheat oven to 300°F. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, and black pepper to make a seasoning blend.
2. Pat the pork shoulder dry with paper towels. Rub the entire seasoning blend generously over the pork shoulder.
3. Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 3-4 minutes per side.
4. Pour in low-sodium chicken broth. Bring to a simmer. Cover the Dutch oven and transfer to the preheated oven. Cook for 3-4 hours, or until the pork is fall-apart tender and easily shredded with a fork.
5. Remove pork from the oven. Carefully remove the pork from the Dutch oven and shred it using two forks. Skim any excess fat from the pan juices and discard. Return the shredded pork to the pot and toss with the pan juices to keep it moist.
6. For the Creamy Grits: About 30 minutes before the pork is ready, bring 2 cups water to a boil in a medium saucepan. Slowly whisk in the grits, reducing heat to low. Cover and simmer, stirring occasionally, for 15-20 minutes, or until grits are creamy and tender. Stir in the milk and 1 tablespoon unsalted butter. Keep warm.
7. For the Maque Choux: In a separate skillet, melt 1 tablespoon unsalted butter over medium heat.
8. Add fresh corn kernels, finely diced red bell pepper, finely diced yellow onion, and minced garlic. Cook, stirring occasionally, until vegetables are tender, about 7-10 minutes.
9. Stir in the heavy cream and cook for another 2-3 minutes, until slightly thickened.
10. To Serve: Divide creamy grits onto two plates. Top with the shredded Cochon de Lait style pork. Serve maque choux on the side. Garnish with fresh parsley if desired.

Notes

Cooking pork shoulder slowly allows for maximum tenderness and flavor development. Skimming fat from the pan juices will prevent the pork from becoming too greasy.

Nutrition (per serving)

• Calories: 910
• Protein: 72 g
• Carbohydrates: 49 g
• Fat: 48 g
• Fiber: 6.5 g
• Sodium: 280 mg
• Saturated Fat: 22 g
• Sugar: 12 g
• Cholesterol: 225 mg